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Mixed Vegetable Coconut Curry

"As an Ayurvedic cook the most important ingredient we have to offer while cooking a meal is our own loving intention. When we make something for someone we give something that is personal. Our love and care goes directly into the food we are preparing and becomes part of the person who consumes it."
~ V. Sandhya

After holidays with plenty of rich food served up, our bodies begin to crave more purifying foods to fend off illness and revitalize the body and mind. Craving an easy-to-digest cleansing dose of gently spiced vegetables, I flipped through some of my favorite books and was inspired to make this simple mixed vegetable curry with coconut. This dish is simplicity at its finest and a complete taste experience when paired with some mung bean savory pancakes and a bed of hot fresh cooked brown basmati rice. Any combination of vegetables can be used, although I must admit that I was particularly smitten by the combination that I offer up here. A doctor could not have ordered a better cure for the winter chills.

The book that was the catalyst for this recipe is Mysore Style Cooking: The Secret Yogic Recipes of Mysore, India by V. Sandhya. This gem is one of the most graceful and nourishing cookbooks in my extensive collection. I am eternally grateful to Yogi Kitchen for the recommendation. Beautifully illustrated, strictly vegetarian, and inspired by her family's well-guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Contained with the covers are plenty of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. The majority of the offerings are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes in my own kitchen.

This rather soupy curry is my contribution to this month's No Croutons Required. The challenge this month is to come up with a soup or salad employing the use of the leftovers. In this case, I was using up some excess vegetables I had on hand. You have until the 20th of the month to submit your inspired creation. I'm also submitting this to Ricki's Wellness Weekend and Jac's Bookmarked Recipes.

Soak the coconut in 4 1/2 cups water for 30 minutes. Transfer the coconut and water to a blender or food processor and add the poppy seeds, chilies, ginger, ground spices, cinnamon stick and cloves. Process until you have a fairly thick and smooth paste, adding more water as needed. Set aside.

Heat the oil in a large saucepan over medium heat. When hot add the dill and stir for a few minutes or until fragrant and just wilted. Now add the cauliflower, potato, carrot, green beans and fresh peas if using. Add the paste and stir for a few minutes.

Add 2 1/2 cups of water and stir in the salt. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes or until the vegetables are tender and the sauce has thickened. Add the spinach leaves and frozen peas if using, stir, and cover and simmer for another few minutes, adding more water if necessary to achieve your desired consistency.

Remove from heat and serve hot with fresh cooked rice and your favorite Indian savory flatbread.

Thank you. I do have a homemade light box, but I didn't use it this time. Surely a challenge to get decent pictures this time of year with poor lighting. It is such a nourishing dish and I hope Adam does make it for you.

I'm loving all your recipes! Headed to the store to make this one today. I'm working on eating just fresh fruits and veggies and no processed foods, but it's a challenge for me. Your recipes all seem so tasteful and fresh and healthy. Thanks!

I am trying to get my partner to eat more vegetarian and healthy (read: vegetable-containing) side-dishes and meals, and this was one he picked out for tonight. His usual complaint is that what I eat looks boring, but with all these spices and that wonderful turmeric coloring simmering on the stove right now, I can't see how he can say that about this dish ... Wish me luck!

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.